Description
These Breakfast Tacos are a quick and delicious morning meal featuring fluffy scrambled eggs, melted cheese, and savory breakfast sausage or bacon, all wrapped in warm tortillas and topped with fresh vegetables and salsa. Perfect for a satisfying and customizable breakfast feast.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- Salt and pepper, to taste
Cooking
- 1 tablespoon butter or oil
Taco Assembly
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 4 small flour or corn tortillas
- 1/2 cup cooked breakfast sausage or bacon, crumbled
- 1/4 cup diced tomatoes
- 1/4 cup diced onion
- 1/4 cup chopped cilantro
- 1/2 avocado, sliced
- Salsa, to taste
- Hot sauce, to taste
Instructions
- Whisk the eggs: In a bowl, whisk together the eggs with a pinch of salt and pepper until well combined and slightly frothy to ensure light, fluffy scrambled eggs.
- Scramble the eggs: Heat a skillet over medium heat and add butter or oil. Pour in the whisked eggs and gently stir continuously until the eggs are softly scrambled and just set, then remove from heat to prevent overcooking.
- Warm the tortillas and assemble: Warm the tortillas in a clean skillet or microwave until pliable. Divide the scrambled eggs evenly among the tortillas, sprinkle with shredded cheese, and add cooked breakfast sausage or bacon, diced tomatoes, diced onion, chopped cilantro, sliced avocado, salsa, and hot sauce to your liking.
- Serve immediately: Serve the breakfast tacos while warm, offering extra salsa or hot sauce on the side for additional flavor enhancement.
Notes
- You can substitute breakfast sausage or bacon with vegetarian alternatives if desired.
- Feel free to use corn tortillas for a gluten-free option.
- Adjust the amount of salsa and hot sauce according to your heat preference.
- Fresh cilantro adds brightness but can be omitted if you’re not a fan.
- Leftovers can be refrigerated for up to 2 days, though tortillas may soften.
